Photo by Anne Fishbein From Jonathan Gold's review:
"The Thai steak salad was made with microgreens and leaves of sparkling-fresh romaine lettuce, but the chile-citrus dressing was closer to the orange goop you may remember from your high school cafeteria than to what probably dressed your last order of neua nam tok."
4/18

Photo by Anne Fishbein The food, at least in the opening weeks, is close to that served in the original bar: a few Spanish-style tapas; a few composed salads
6/18

Photo by Anne Fishbein You will find beers that to the best of my knowledge will elude you anywhere else, like the butterscotch-tinged Allagash Curieux aged in old bourbon barrels or Belgian beers that cost more per bottle than fine wine.
7/18

Photo by Anne Fishbein The bars house-smoked Dutch eel is soft and rich enough to settle into like a warm bath.
8/18

Photo by Anne Fishbein
9/18

Photo by Anne Fishbein ...You will inevitably get the famous no-substitutions cheeseburger, a soft, oozing patty garnished with blue cheese, a homeopathic dose of bacon and a thick blanket of deeply caramelized onions, served with a small forests worth of arugula on a hard-crusted French roll.
10/18